Prep Time: 15 minutes
Cook Time: 30 minutes
- 10 slices bacon
- 12 small Yukon Gold potatoes
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 ½ cups store-bought French-fried onions
- 8 ounces cheddar cheese, shredded
- ¾ cup sour cream
- 1-2 tsp. minced scallions
Preheat the oven to 425˚F.
Cook the bacon in a frying pan over high heat until crisp. Pat the bacon dry with paper towels. Crumble the bacon and set aside.
Bring a large pot of water to a boil over high heat. Add the potatoes and cook until three-quarters done, about 15 minutes. Drain and set aside to cool.
Brush the potatoes with the oil and season with salt and pepper. Place them in a baking dish and bake until fully cooked, about 15 minutes.
Smash the potatoes with a potato masher or a large meat fork. Top with the crumbled bacon, fried onions and cheese. Bake until the cheese melts, about 5 minutes.
Add dollops of sour cream on top, garnish with scallions and serve.